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Tofu Scramble with Roasted Potatoes & Salted Bread Bites

I can’t get enough of Tofu Scramble so this recipe is one I definitely wanted to share. While olive oil, nutritional yeast and turmeric are the standard “trio” in most tofu scramble recipes there are endless variations that allow you to make this egg-less, egg-like dish your own. A blend of firm tofu and silken tofu, for example, is my personal favourite since the texture rivals the real thing. Tamari sauce is also a gem in this scramble. I’m a big fan of the more balanced, less salty flavour of tamari sauce (vs soy sauce) so the combo of umami-flavoured tamari sauce and cheese-like nutritional yeast works wonders in this scramble.

In a recent conversation my colleague mentioned they don’t’ care for donuts but love donut holes. This was the impetus for developing tasty bread bites as the perfect companion to tofu scramble. These Salted Bread Bites were devoured before I could even serve the tofu scramble and roasted potatoes…these balls of goodness are incredibly easy to make and taste like a right-from-the-bakery experience. Be sure to plan ahead as you’ll need to freeze the prepared dough for about 30 minutes. Move over donut holes — you won’t be disappointed with these bread bite gems.

Since there’s no better way to enjoy eggs than with homestyle fries I put together this recipe for Roasted Garlic-Rosemary-Thyme Potatoes as the quintessential side to this tofu scramble. With some fresh minced garlic, olive oil and dry spices you can turn ho-hum spuds into addictive homestyle fries you can enjoy without the guilt. To switch up this recipe you can always chop your potatoes into wedges, matchsticks or even use a mandolin slicer for “chip style” fries.

Everyone needs a few staples in their breakfast recipe arsenal. Here are a few our most popular breakfast (or brinner) recipes:

Method

Prep It

1/Add each block of tofu to a prep bowl. Using a fork, break down the tofu until it reaches a fine crumble. It should have a smooth texture. If using a food processor process the tofu until well combined. Set the tofu mixture aside.Important! Don’t over work the tofu – you don’t want a ‘whip’ like consistency. Sauté It

1/Add a glug of olive oil to a skillet on medium-low heat. Toss in the chopped onion, bell peppers and a pinch of salt. Sauté until onions are translucent and peppers are tender.

3/Reduce to low heat. Add tamari sauce, nutritional yeast and a pinch of salt. Cook for 10 minutes. You want the flavour to soak in at this stage. Taste and adjust seasoning if required.

Serve It

When paired with Roasted Potatoes and Salted Bread Bites you have the perfect breakfast or “brinner” (breakfast for dinner). If you’re in the mood for something a little different try a Tofu Scramble Wrap (check out my go-to recipe for the perfect wrap here) topped with your favourite cheese!

4/Sprinkle some flour (1-2 Tbsp) over the dough. Gently work in extra flour with your fingers.

Chill It

1/Transfer prepared dough to a well-greased bowl. Coat dough in oil as you form into a large ball. Cover the mound of dough in plastic wrap (tightly as possible). Wrap in a ball and chill in the freezer for 30 -60 minutes.

2/Divide the chilled dough into 12-16 balls. Place each ball on a parchment paper-lined baking tray. Gently press each mound of dough with the bottom of a glass.

3/Using a basting brush, coat each mound of dough generously with the reserved olive oil-herb mixture.

Bake It

1/Bake at 450F for 15 minutes or until the tops begin to turn golden brown. Serve hot.

Roasted Garlic-Rosemary-Thyme Potatoes

Ingredients

2 lb potatoes, quartered

3 garlic cloves, minced

Few glugs of olive oil

Few pinches Himalayan pink salt

Few pinches of dried rosemary

Few pinches of dried thyme

Method

Prep It

1/Add potatoes (rinsed and dried) to a large mixing bowl. Fold in minced garlic.

2/Add a few glugs of olive oil to the bowl. Add a few pinches each of salt, dried rosemary and dried thyme. Combine well.Note: Fresh thyme and rosemary works well if you have it handy!

3/Transfer potatoes to a paper-lined baking tray – aim for a single layer so the potatoes are touching each other as little as possible.

Bake It

1/Bake at 420F for 45 – 60 minutes or until potatoes are crispy and golden.Tip: Remove tray from the oven every 20 minutes, move the potatoes around and add a few pinches of salt for best results!